Starter Carbon Combo

Starter Carbon Combo

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This set of three from our Ittetsu Kurouchi line includes a 210mm Gyuto, a 180mm Nakiri, and a 150 mm Petty. These are all the shapes and sizes you need to get started in your Japanese knife journey and you can add more task specific shapes down the line as you need them, such as a sujihiki for slicing, or perhaps a honesuki if you find yourself doing a lot of butchery work! 

While we call this a "starter" set, please note that these are very high performing, professional level knives. Starter refers to the most commonly used and versatile shapes to get you going. For more information, specs, and details about each individual knife, please click to link to take you to the product page for each!

The Gyuto : Will be your main workhorse on the board for all your slicing, dicing, and chopping tasks working with meat, larger veg, big bunches of herbs, carving a steak or roast, anything you need more length to get through.

The Nakiri : Will be used to fly through veg prep with ease. Due to its shorter size and flatter profile the Nakiri excels at push cutting and chopping, and the flat profile gives improved board contact for tough skinned, soft fleshed vegetables like peppers and tomatoes. It also makes a great improv board scraper to pick up your product and move it where it needs to be!

The Petty : Is going to be used for everything done off board. Be it breaking down fish or mean, peeling, turning, or capping small fruit and veg, choking up on the blade to core a tomato, and also a great smaller knife to use when you dont want to whip out the bigger gyuto and a large cutting board, also making it a great option to keep out on the line during service for professionals when you only have a small amount of space to bang out the 1/6 of brunoise shallots you forgot to do before service. 

Knife Care (Iron Clad)

  • This Knife is made from 3 layers of material; A layer of iron on each side protecting a layer of carbon steel at the core, in a process referred to as Sanmai or forge welding. Iron and carbon steel are both susceptible to rust and must be kept dry and clean at all time’s to avoid oxidation and discolouration.
  • Simply wipe the knife with a damp cloth immediately after use.
  • Wash with regular dish soap and warm water using a none abrasive sponge or cloth.
  • Never put your knife in the dishwasher! The extreme heat will ruin the wooden handle.
  • Highly acidic ingredients (Onions, Tomatoes, Citrus) Will cause rust and oxidation to happen faster, thus the user must ensure the knife is wiped clean immediately after working with such an ingredient.
  • Should any rust form it can be removed using a rust eraser or a mixture of Baking soda and water to simply scrub it clean.
  • Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.


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